This Logan Square hideaway is known for three things: whiskey, inventive, meat-focused fare, and more whiskey. Perhaps the most inventive and meatiest of all is the succulent roasted marrow bones slathered in a sweet and salty bacon shallot jam with Meyer lemon preserves and sourdough toast. 2657 N. Kedzie Ave., 773-276-7110

You’ll be hard-pressed to find any chef in Chicago who experiments with bold and unusual ingredients as successfully as Stephanie Izard does at her two West Loop restaurants. Our favorite find is her goat empanadas paired with grilled blueberries for a hit of smoky sweetness, miso-harissa aioli for luxurious flavor, and an asparagus salad for a bit of green relief from the otherwise decadent dish. 809 W. Randolph St., 312-492-6262

Lula is the only place in town where you’ll find pork loin coupled up with uni butter.

Stone fruits are at the peak of their season right now, and pastry chef Genie Kwon is putting them to use in a dessert that can only be described as Southern summertime perfection: warm, juicy roasted peaches with pecan ice cream, buttermilk, and olive oil cake for a hint of savory flavor. 1729 N. Halsted St., 312-337-6070